María Lourdes González-Miret Martín-rekin lankidetzan egindako argitalpenak (12)

2011

  1. Effect of time and storage conditions on major volatile compounds of zalema white wine

    Journal of Food Quality, Vol. 34, Núm. 2, pp. 100-110

2010

  1. Correlaciones entre los parámetros colorimétricos y la composición fenólica durante la maceración prefermentativa de vinos blancos

    IX Congreso Nacional del Color: Alicante 2010

2009

  1. Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

    Food Chemistry, Vol. 113, Núm. 2, pp. 530-537

2008

  1. Multivariate statistical analysis of the color - Anthocyanin relationships in different soilless-grown strawberry genotypes

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 8, pp. 2735-2741

2007

  1. Assessment of the differences in the phenolic composition of five strawberry cultivars (Fragaria x ananassa Duch.) grown in two different soilless systems

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 5, pp. 1846-1852

  2. Colour of Amontillado wines aged in two oak barrel types

    European Food Research and Technology, Vol. 224, Núm. 3, pp. 321-327

  3. Effects of prefermentative skin contact conditions on colour and phenolic content of white wines

    Journal of Food Engineering, Vol. 78, Núm. 1, pp. 238-245

  4. Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale

    Journal of Food Engineering, Vol. 80, Núm. 1, pp. 327-335

2006

  1. The effect of time and storage conditions on the phenolic composition and colour of white wine

    Food Research International, Vol. 39, Núm. 2, pp. 220-229

2005

  1. Contribution to the study of avocado honeys by their mineral contents using inductively coupled plasma optical emission spectrometry

    Food Chemistry, Vol. 92, Núm. 2, pp. 305-309

  2. Multivariate correlation between color and mineral composition of honeys and by their botanical origin

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 7, pp. 2574-2580

2003

  1. Evolución del color en relación con la extracción de aromas durante la criomaceración en mostos blancos: efecto de la temperatura

    VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL: Logroño. 21, 22 y 23 de mayo de 2003